Tiny Pies Offers Margarita Pies – and Their Recipe

Served frozen, this is a creamy lime spring treat

Thanks to lovely spring weather and special holidays, early May is the quintessential time for margaritas in all forms.

Margarita Pie from Tiny Pies (Courtesy of Tiny Pies)
From Tiny Pies owner Amanda Wadsworth: "We love to celebrate Cinco de Mayo with our refreshing margarita pie. It's a cool, creamy, refreshing mix with fresh lime juice and tequila. It's served frozen in a lightly toasted graham crust, garnished with candied limes, and coarse salt."

Tiny Pies is a family-owned pie shop in Austin specializing in individual scratch daily pies, and they often source from local farms to create their seasonal family recipes. To celebrate the season, they'll be offering a margarita pie for purchase from May 2-5. Or you can make your own at home with their recipe below. Both Tiny Pies locations are open for curbside pickup and delivery (via all the third party apps) and with online ordering through their website.

Wadsworth adds, “We're taking extra precautions to ensure the safety of our team, friends, family, and neighbors and you can feel good about supporting locally owned businesses. We have added a number of savory options to our menu including pot pies and quiche, and are doing some special pies for Mother's Day and even offering Millennium Falcon hand pies on May 4th!"

Margarita Pie from Tiny Pies

Ingredients

1 1/2 cups graham cracker crumbs

4 Tbsp. powdered sugar

6 Tbsp. butter

1/4 tsp Kosher salt

3/4 cups heavy cream

1 tsp. lime zest

1/2 c. lime juice (about 4-5 limes)

1 14 oz. can sweetened condensed milk

1/4 c. Tequila blanco

coarse sea salt (such as Maldon)

lime slices

Directions

1. In a small saucepan, melt 6 Tbsp. butter.

2. Mix graham cracker crumbs, powdered sugar, and salt. Pour in melted butter and mix thoroughly.

3. Transfer graham cracker mixture to a shallow 9" pie pan. Using a measuring cup, press firmly into the bottom and up the sides of the dish. Freeze for 20 minutes.

4. Bake graham crust in a 350ºF oven for 5-7 minutes until slightly browned.

5. Allow to cool to room temperature.

6. Zest one lime to make about 1 tsp zest. Juice 4 limes and measure to 1/2 c.

7. Whip chilled cream to stiff peaks.

8. In a separate bowl, combine condensed milk, lime juice, zest. Mix thoroughly.

9. Add tequila. Mix. Fold in half of the whipped cream until thoroughly combined.

10. Fold in the remaining whipped cream until the mixture is completely combined

11. Pour into the cooled and baked pie shell and freeze for 6 hrs.

12. Garnish with lime slices and coarse salt. Serve frozen.

Sign up for the Chronicle Cooking newsletter

New recipes and food news delivered Mondays

If you want to submit a recipe, send it to food@austinchronicle.com

A note to readers: Bold and uncensored, The Austin Chronicle has been Austin’s independent news source for almost 40 years, expressing the community’s political and environmental concerns and supporting its active cultural scene. Now more than ever, we need your support to continue supplying Austin with independent, free press. If real news is important to you, please consider making a donation of $5, $10 or whatever you can afford, to help keep our journalism on stands.

Support the Chronicle  

READ MORE
More by Jessi Cape
Support Black-Owned Restaurants in Austin
Support Black-Owned Restaurants in Austin
We’ve rounded up more than 60 great spots

June 2, 2020

Harness the Sun for Backyard Solar Cooking
Harness the Sun for Backyard Solar Cooking
Make memories and meals while you watch your kids learn

May 29, 2020

KEYWORDS FOR THIS POST

recipes, Chronicle Cooking, Tiny Pies

MORE IN THE ARCHIVES
NEWSLETTERS
One click gets you all the newsletters listed below

Breaking news, arts coverage, and daily events

Can't keep up with happenings around town? We can help.

Austin's queerest news and events

New recipes and food news delivered Mondays

All questions answered (satisfaction not guaranteed)

Information is power. Support the free press, so we can support Austin.   Support the Chronicle